Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

Exopolysaccharides produced in situ by lactic acid bacteria during sourdough fermentation are recognized as bread texture improvers. In this study, the suitability of whole and sprouted lentil flours, added with 25% on flour weight sucrose for dextran formation selected strains fermentation, was evaluated. The synthesized Weissella confusa SLA4 9.2 9.7% w/w sourdoughs, respectively. Wheat supplemented 30% showed increased specific volume decreased crumb hardness staling rate, compared to control wheat bread. Incorporation sourdoughs improved nutritional value bread, leading total soluble fibers content, aroma profile. integrated biotechnological approach, based germination, is a potential clean-label strategy obtain high-fibers content foods tailored texture, it can further enhance use legumes novel foods.